This was something I was inspired to make from a magazine clipping of a salad with mango chutney. It didn’t come with the recipe ironically but that’s ok…when it doubt Google it out! I came across this most delicious recipe and I cannot rave about it enough. Plus being that mango season has begun at our house we need to start using them in multiple recipes. Yes it takes about an hour to make but I promise you it is well worth it! Pour some of this mango chutney on your salad, meat, dip some naan into it…you can be a total glutton like me and eat it straight! LOL!
Mango Chutney
Ingredients
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
Prepare
1. Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3. Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
- 2 cups sugar
- 1 cup distilled white vinegar
- 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup golden raisins
- 1/4 cup crystallized ginger, finely chopped
- 1 garlic clove, minced
- 1 teaspoon mustard seeds, whole
- 1/4 teaspoon red chili pepper flakes (hot)
- Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
- Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
- Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
